This recipe gives you a simple breading technique for baked eggplant. Use whatever seasoning or combination of seasonings you like, as long as it's 1 teaspoon total.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.

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  • Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.

  • Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded eggplant onto prepared baking sheet. Brush tops of eggplant slices with olive oil.

  • Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.

Nutritional Disclaimer:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

67.8 calories; protein 1.7g 3% DV; carbohydrates 8.9g 3% DV; fat 2.8g 4% DV; cholesterol 1.6mg 1% DV; sodium 105.8mg 4% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2014
Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk however I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping hubs repair a window--but it still turned out delicious. I love the flavor and the cornmeal and flour mix worked well. I used my mandolin to slice the baby eggplant I had so I ended up with lengthwise slices instead of rounds--baby eggplant is apparently too small for rounds on my mandolin. I did salt rinse and pat dry before putting on the topping. I really enjoyed this and since hubs won't touch eggplant it's all mine. Thanks for the recipe! Read More
(7)

Most helpful critical review

Rating: 3 stars
06/06/2015
I was so excited about trying this recipe as all 3 reviews were 5's. Well not sure what happened but mine didn't turn out as well. I kept to the recipe only change was I forgot to oil the pan(I did brush the tops) so when I flipped them half way through I brushed EVOO on the tops. I will say I had some that didn't fit into the oven so I pan fried them and we both agreed those were 5's but not the ones from the oven. Sorry but the other two recipes I tried from this site were much better as written. So if trying this recipe maybe you should pan fry. The breading is tasty. Read More
(2)
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/27/2014
Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk however I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping hubs repair a window--but it still turned out delicious. I love the flavor and the cornmeal and flour mix worked well. I used my mandolin to slice the baby eggplant I had so I ended up with lengthwise slices instead of rounds--baby eggplant is apparently too small for rounds on my mandolin. I did salt rinse and pat dry before putting on the topping. I really enjoyed this and since hubs won't touch eggplant it's all mine. Thanks for the recipe! Read More
(7)
Rating: 5 stars
05/25/2015
I don't like to stink up the house frying. This tasted so good and it was so easy. Will try this with zucchini. Read More
(3)
Rating: 3 stars
06/05/2015
I was so excited about trying this recipe as all 3 reviews were 5's. Well not sure what happened but mine didn't turn out as well. I kept to the recipe only change was I forgot to oil the pan(I did brush the tops) so when I flipped them half way through I brushed EVOO on the tops. I will say I had some that didn't fit into the oven so I pan fried them and we both agreed those were 5's but not the ones from the oven. Sorry but the other two recipes I tried from this site were much better as written. So if trying this recipe maybe you should pan fry. The breading is tasty. Read More
(2)
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Rating: 5 stars
07/28/2014
This was so good! Crispy on the outside creamy on the inside. Fast & easy. Read More
(1)
Rating: 5 stars
11/23/2015
My first time eating eggplant that I enjoyed for a change! A while back a friend of mine prepared it a different way and I found I didn't care for it. Turned me off of it ever since actually. Now I'm glad I gave it another chance! I didn't have cornmeal on hand so I made do with Panko bread crumbs. Still came out good.:-) Definitely making again but next time around I will try it using cornmeal. Read More
Rating: 5 stars
01/29/2019
For me it turned out better than good I had deep-fried the egg plant for two minutes put it in the oven for 10 minutes then made my secret sauce of course Italian apply it on top OMG Read More
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Rating: 4 stars
02/18/2017
Simple recipe with great results. Next time I will brush the eggplant with more oil when I flip them since I still had some flour on the outside. Read More
Rating: 2 stars
02/05/2018
I found this to be fairly tasteless and dry. If I make it again I'll serve it with pasta sauce (we didn't have any on hand today). It would probably also be better with more seasonings and maybe parmesan cheese added to the breading mixture. Read More
Rating: 4 stars
07/04/2018
Easy to make not many ingredients and tasted pretty good. Read More